These homemade vegetable burgers are soy-free and leftover friendly. They include quinoa, beans, and beets as a base and take less than 30 minutes to make. Give them a try if you want a tasty way to reach your protein goals.
Ingredients
- 1 cup chopped white onion
- 1 tbsp olive oil
- 1 cup pecans
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 cup cooked quinoa
- ⅓ cup bread crumbs
- 1 15 oz can black beans rinsed and drained
- 2 small precooked beets jarred, store-bought
- ⅓ cup BBQ sauce
Instructions
- Sauté the onions in a pan on medium heat with olive oil until translucent. Remove from the heat.
- In a food processor, add the pecans, smoked paprika, chili powder, garlic powder, salt, and pepper, and blend until combined.
- Pour the onions, cooked quinoa, bread crumbs, and pecan mixture into a large bowl.
- Add the black beans and beets into the food processor, and blend to combine. Don’t overblend, as there should still be a little bit of texture present.
- Pour the bean mixture into the bowl as well, along with the BBQ sauce. Mix until well combined.
- Form into patties, it should yield about 7.
- Panfry on medium heat for about 4 to 5 minutes on each side, or grill them.
- Serve on a bun with your favorite burger toppings.